large cookie cutter (larger than the baked cookies)
2⅔ tablespoon scoop (No. 24)
Baking Tray
Mixing Bowls
Ingredients
150gramsCadbury mini eggs
113gramsbutter
150gramswhite granulated sugar(caster/granulated)
1egg(medium/large/size 6)
1teaspoonvanilla extract
180gramsplain flour(all-purpose/standard grade)
¼teaspoontable salt
½teaspoonbaking soda(bicarb/bread soda)
100gramsCadbury mini eggs(decorating post bake)
Instructions
Read through all the instructions. Preheat the oven to 180°C / 355°C. Grease and line two baking trays with parchment paper.
Place 150 grams (⅔ cup) of mini eggs in a ziplock bag or reusable silicone bag, and gently crush until the eggs have broken open. Keep these aside.
150 grams Cadbury mini eggs
Place the soft room temperature butter into a large mixing bowl and then partially cream with a wooden spoon or rubber spatula. This is is loosen up the butter for the next step.
113 grams butter
Add in the sugar and cream by hand for 2 to 3 minutes.
150 grams white granulated sugar
Add in the room temperature eggs and vanilla. Beat for 2 to 3 minutes by hand.
1 egg, 1 teaspoon vanilla extract
Add in the flour, baking soda, and salt. Mix until most of the flour is mixed in.
180 grams plain flour, ½ teaspoon baking soda, ¼ teaspoon table salt
Toss in ⅔ of the mini eggs from step 2. Mix through until all the flour is incorporated and the mini eggs are mixed through the cookie dough. Pour the last third on a plate and set aside.
Using a cookie or ice cream scoop, portion out the cookies (alternately roll out balls that are about 3cm across). Then turn the tops of the portioned cookie into the mini eggs on the plate. Gently press down to allow the dough to grab the broken pieces.
Place the cookies on the prepared baking sheets, approximately 7cm or 3 inches apart. Bake for 10-12 minutes.
While the cookies are baking, take the remaining portion of the mini eggs, and crush them as previously, but into fairly large chunks. Thinks half to third sizes. These will be roughly divided among the cookie.
100 grams Cadbury mini eggs
When the cookies come out of the oven, press the additional mini eggs into the cookies to decorate. This must be done while the cookies are hot so that the eggs melt and stick to the top of the cookies.
If desired, take a cookie cutter that is larger than the cookies and scoot the edges to get picture-perfect cookies. Allow the cookies to cool on the tray for 5 to 10 minutes, and then lift them onto a wired cooling rack using a spatula and allow them to cool completely.
All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.
Video
Notes
If you don't want to follow the steps of decorating the cookies before and after baking, simply crush all the mini eggs and add the cookie dough after mixing through the flour, portion, and bake according to instructions.Picture perfect cookies: When the cookies have come out of the oven, use a cookie cutter, bowl, or cup that is larger than the cookie. Place this over the cookies and swirl against the cookie edges to smooth out the cookies. Thanks to Cloudy Kitchen's Instagram Reels/Stories for that tip.Ovens and Airfryers: For convection, fan-forced, fan-assisted, or air-fryers, the temperature must be reduced by 20°C/25°F, or the gas mark by 1. Storage and Freezing: These cookies can be stored in an airtight container for up to a week. The cookie dough can be frozen in individual portions and baked off when the need for a warm cookie strikes. To bake from frozen, follow the preheat and baking directions as per the recipe. Baked cookies can be frozen in an airtight container for up to 2 months.Cookie scoop size: ice cream/cookie scoop that holds about 3 tablespoons of dough and is 50mm or 2 inches wide.